Influence of the fermentation methods on the resistant starch formation by X-ray diffraction

Abstract This work consists of a study about the influence fermentation methods on resistant starch (RS) formation. Crystalline phases at white bread after production and during staling were evaluated. The bakery formulation was proportionally same for two used, except yeast. A commercial dry yeast sourdough used direct method (DM) indirect (IM), respectively. temperature cooking time, as well packaging storage, kept constant all samples. Characterizations performed both samples by XRD FTIR-ATR. It is possible to affirm that greatly influences crystalline microstructural properties bread, mainly RS. produced IM presented more significant changes in its microstructure degree crystallinity than made DM. These differences may be directly related microorganisms present sourdough, which can storage time.